QUANG NOODLES WITH MUSHROOMS COOKED IN 5 MINUTES
Not counting the time spent at the market to buy ingredients, my record time for cooking vegetarian Quang noodles is 5 minutes. Although the time is short, the noodles are still guaranteed to be well-seasoned and especially authentic to the Central region. Cooking is like working, the more scientifically you calculate, the less time it takes while still ensuring efficiency.
First, to cook vegetarian Quang noodles, you need Quang noodles; raw herbs and ingredients to cook the noodles including mushrooms (dried and fresh straw mushrooms, cleaned and processed), and tofu (whole pieces of tofu, fried into small pieces). To make the noodles delicious and authentic, you need to add some chives and turmeric; add some pineapple, white cabbage, and carrots to cook the broth.
Vegetarian Quang noodles with ingredients of mushrooms and tofu
After preparing the ingredients above, put the pot of water on the stove and add a little salt, pineapple, cabbage, carrots to cook to sweeten the water. The remaining stove will be used in parallel to simmer the Quang-flavored noodle filling. You should heat the pot, then add a little peanut oil to deodorize the crushed turmeric, then add mushrooms and tofu to stir-fry until cooked, season with spices. Vegetarian cooking spices usually include: a little salt, half a spoon of soy sauce, mushroom seasoning, pepper... simmer the filling over low heat for about 5 minutes. When eating, just use a sieve to filter the vegetable broth prepared above and pour it into the pot of filling until it is just enough.
"5 STAR" QUANG NOODLES FROM 5 KINDS OF MUSHROOMS
To welcome a special guest to my house and to "upgrade" my usual vegetarian Quang noodles, I bought 5 types of delicious mushrooms, including: dried straw mushrooms, fresh straw mushrooms, king oyster mushrooms, lingzhi mushrooms, and button mushrooms.
The mushrooms are cleaned and mixed with spices including salt, seasoning powder, a little sugar, and pepper to absorb. Heat the pot, add a little peanut oil to de-press and crushed turmeric, then simmer the prepared mushrooms with tofu and bean curd (cut into small pieces and fried into golden brown pieces). To be more elaborate, I take a little raw peanuts, soak them until soft, crush them, and add them to simmer so that the mushrooms are fragrant, soft, and fatty. This noodle mixture needs to be seasoned with a strong salty taste (almost like a light braised dish) so that when adding the broth mixture (as instructed above), the pieces of filling are still well-absorbed.
Whenever I cook vegetarian dishes with mushrooms, I always choose some dried straw mushrooms, soak them until soft and marinate them, and stir-fry them with other mushrooms. Note that when preparing dried straw mushrooms, you need to cut off the mushroom stems, wash them, and soak them in warm water. This brown liquid is simmered with the filling to create a special aroma for the dish.
If you have time, you can add pumpkin, white radish, pineapple, carrots, and cabbage to the broth. When you filter out the pulp and add water to cook, the noodles will be sweeter and more fragrant without needing to add any spices.
The golden color of turmeric covering the fillings made from mushrooms, tofu, and bean curd, simmered and mixed with the sweet broth will really convince the followers of vegetable protein.
Put a bunch of Quang noodles in a bowl, pick up each type of mushroom, tofu, and bean curd skin and arrange them on top, then lightly drizzle a layer of sauce to taste. In addition to the coriander and lettuce, the side dishes must include thinly sliced banana stems. In addition, a green Quang chili (horn chili), some crushed roasted peanuts, some green onions... sprinkled on top of the bowl of noodles are indispensable.
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